Blueberries were on sale at the supermarket this week, so I brought some home to make smoothies. Besides, blueberries have a low glycemic load and they’re chock full of antioxidants and phytochemicals.
I didn’t use anything unusual in the smoothies, just fruit, yogurt, vanilla and ice. A few minutes after pouring the smoothies into glasses, we noticed that they seemed to be getting thicker. And the longer they sat, the thickerer they got…freakishly thick…JELLO thick! The straw that started out leaning on the side of the glass, was soon able to stand straight up the middle with no visible means of support. It wasn’t long before our drinkable smoothies seemed more like a pudding or custard that you’d eat with a spoon.
My curiosity got the best of me, and I started googling around to get to the thick of the matter. After looking around a bit, I discovered that apparently blueberries contain a lot of natural pectin. For those of you who don’t make homemade jam, pectin is the gelling agent used when making jams and jellies.
As far as flavor goes, the blueberries tasted great in the smoothies, so don’t hesitate to try them. But if you don’t like super-thick smoothies, don’t hesitate when you drink them either.
Find my Blueberry Banana Smoothie Recipe here: http://www.steffaniskitchen.com/wwc/recipepage.asp?vSelRecipeID=681
thanks to you i have learned something new today, thanks a lot.
Looks good! I have yet to try making a green sohtmoie myself. You’re definitely inspiring me though!As far as veggies, my kids like salads and many kinds of raw veggies, especially if there’s ranch dressing involved. The best way to get them to eat them is to offer them when they are hungry in the afternoon or right before dinner. In fact, I sometimes put some veggies on their plate before the main dish is ready, when I’m finishing setting the table. They think it’s a treat when I let them eat early.We’re also avid avocado eaters (the kids more so).